Note:Katie O'Kell is available for interviews. To schedule, please contact Sujinder Juneja | 604-367-6745 .
Serendipity Winery’s Katie O’Kell has just returned from a three-month stage at New Zealand’s ultra-modern Delegat Wine Estate, where she worked harvest for the 2016 vintage. This new winemaking experience falls on the heels of O’Kell earning her winemaking certificate from UC Davis in California, where she received an impressive 100% on her final exam. O’Kell brings this newly-acquired knowledge and experience to the cellar at her family-owned, Naramata-based winery.
In Bloom
Becoming a winemaker was not O’Kell’s first career choice, but this role has evolved naturally since her mother Judy Kingston purchased the land on what would become Serendipity Winery in 2005.
O’Kell was born and raised in Toronto and received her BSc in Biology with a specialization in microbiology and pathogens at Hamilton’s McMaster University. After ruling out medical school, O’Kell was accepted into law school, but during a break between her undergrad and the start of the next session, she traveled to Naramata to assist her mother. She had already spent a few summers helping at the winery, so knew what she was getting into… almost. O’Kell ended up loving the work at the winery so much that she deferred her law school acceptance and stayed on at Serendipity full time since 2011.
Adopting the role of ‘second in command’, O’Kell wears many hats: at the winery, vineyard, and at the wine shop. While she prefers to spend time in the cellar, she has also conducted tastings, acted as a sales representative for the winery, delivered cases of wine to stores and restaurants, and has managed the popular wine club as well as on-site winery events. But since winemaking is her greatest passion, she knew that she needed more than just hands-on experience to truly make her mark.
California Dreamin’
Most budding winemakers recognize that the winemaking certificate from California’s UC Davis is one of the most thorough and respected programs in North America. For the past 18 months, taking breaks only during the BC harvest, O’Kell worked in her spare time to complete the program, designed for those that already work in the industry. The course focuses on quality control and sensory analysis, viticulture, the history of winemaking, and the biology of wine. O’Kell attended video lectures three times per week, successfully handed in weekly quizzes, and completed a new winemaking assignment every two to three weeks, with a final exam for each course. Averaging 95% on her course work, O’Kell scored 100% on her final exam, which she completed in March 2016.
The Land of the Silver Fern
O’Kell wished to further expand her range of experience beyond the Okanagan’s borders, hoping to work a harvest in another wine region. She initially set her sights on Australia so that she could work a harvest during spring in the Southern hemisphere and return in time for the fall vintage in BC. Eventually, she chose New Zealand as its climate and grape varietals are very similar to British Columbia. Proving the apple doesn’t fall far from the pear tree, her mother had also trained at a winery in New Zealand. Ultimately, O’Kell chose Delegat Winery in Blenheim, within the Marlborough region on the South Island, the centre of New Zealand’s wine industry. She was interested in working at an ultra-modern facility that processed varietals similar to those that she worked on at Serendipity, including Sauvignon Blanc and Pinot Noir. She also wanted to learn processes that are not widely used in BC, including environmentally progressive clarification and filtration methods.
“I specifically requested to be put on the flotation team at Delegat,” O’Kell says. “It’s a process for removing suspended solids in the wine, using micro-bubbles of food-grade nitrogen injected into the must. It allows a winemaker greater control over the degree of desired clarification, and can improve the efficiency of filtration and water usage. It’s a new technology that’s just beginning to be implemented in the Okanagan, and I want to make sure we’re ahead of the curve.”
Since mid-March 2016, O’Kell worked 12 and-a-half hours a day, with one day off every eight, with a crew that consisted of 12 full time staff, along with 66 international winemakers from France, the Ukraine, the USA, Australia, and Russia; which gave her additional insight on winemaking techniques from across the globe.
“There were some international winemakers finishing up their PhD studies while I was there,” O’Kell notes. “Even though I was focused on one aspect of winemaking, I spent as much time as I could learning about their particular areas of expertise. For example, I learned a lot about new methods of extraction in red wines, efficient cellar management techniques, as well as creative solutions for pump overs, racking, and how to effectively manage tank space. These ideas will be integrated into the work that Bradley [Cooper, Serendipity’s head winemaker] and I do in the cellar this vintage.”
While on this group international experience, each of the visiting winemakers brought a bottle of wine from their home country for comparison and discussion. O’Kell shared Serendipity’s terroir-driven 2014 Rosé, a blend of white and red grapes from her estate vineyard, purpose-planted exclusively for rosé wine.
Home Sweet Home
Now, armed with valuable international experience and her winemaking certificate, O’Kell plans to fully-integrate what she has learned to the winemaking program at Serendipity, while sharing new tips and tricks with her fellow winemakers on the Naramata Bench. Working alongside Bradley Cooper, O’Kell is putting the final touches on the first vintage of Sparkling Truth, a traditional method sparkling wine made from the 2014 vintage, which has been O’Kell’s pet project. Watch for the Sparkling Truth to be released in August 2016.
Looking forward to the forthcoming harvest this fall, O’Kell says, “I have had the privilege of working with many young winemakers from around the world, and I am inspired by their techniques, and I’m looking forward to bringing new methods and practices to the table at Serendipity. After all, I’m a scientist at heart, and experimenting with new ideas is the most exciting thing about what I do.”
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